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Tropical Winter Fruit Compote

Ingredients

100g caster sugar

300ml water

1 stick cinnamon

1 lemon

125g semi-dried peaches

75g semi-dried mango slices

75g semi-dried cherries

1 mini pineapple

2 large oranges

2 bananas

Method

Put the sugar in a small pan with the water. Snap the cinnamon stick in half and add, along with 4 strips of peel pared from the lemon. Set over a medium heat and stir occasionally until it comes up to the boil. Boil for 10 minutes.

Meanwhile, cut the semi-dried peach halves into strips and place in a bowl with the semi-dried mango and cherries. When the syrup has boiled for 10 minutes, stir in the juice of half the lemon and pour over the prepared fruit. Leave until cold.

Meanwhile, prepare the pineapple by peeling it and cutting out its 'eyes'. Cut the pineapple into four, lengthways, and finely slice. (Mini pineapples have tender hearts so you don't need to remove them.) Put the pineapple slices in a bowl.

Prepare the oranges by slicing off their tops and bottoms. Slice away their pith and skin, following the contour of each orange. Take the whole peeled fruit and hold over the pineapple bowl. Using a small serrated knife, cut away each segment by running the knife down the inside membrane of each orange segment. Let the segments drop into the bowl then squeeze any juice from the remaining debris. Once the dried fruit is cold, mix in the pineapple and orange, cover and set aside. Just before serving, peel and slice the bananas. Mix into the compote. Serve with crème fraîche.